Masala Roasted Carrot, Lentil & Feta Tacos with Tomato-Cucumber Salad

Directions

1. Rinse the lentils and pat them dry, then spread them on a baking sheet and prepare to roast.
2. Toss the carrots with a drizzle of oil and garam masala to coat, then spread them over the lentils on the sheet.
3. Slide the sheet into a hot oven and roast about 10 minutes, stirring once halfway, until everything is warmed through.
4. While the carrots roast, wash the cilantro, cucumber, and tomatoes; pat dry and chop as directed.
5. Juice half the lime into a medium bowl, then slice the remaining lime into wedges for serving.
6. Remove cilantro leaves from stems, chop, and add to the lime juice bowl; stir to combine.
7. Dice cucumber and tomatoes, add to the bowl along with salt and coriander, then mix to finish the salad.
8. Warm the tortillas in a skillet, oven, or microwave just until pliable, then set out for filling.
9. Spoon the warm lentil-carrot mixture onto each tortilla, sprinkle with feta, and top with a portion of the salad; serve with lime wedges.